Sweet-Potato Tzimmes

Recipe Ingredients

4 tablespoons	60ml	Sweet potatoes - peeled and diced (large)
1		Butternut squash - peeled and diced
4		Tart apples - peeled, cored and diced
1/3 cup	78ml	Passover wine - sweet, red
1/2 lb	227g / 8oz	Prunes - pitted and
1/3 cup	78ml	Water
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Nutmeg - ground
1/2 teaspoon	2.5ml	Ginger - ground

Recipe Instructions

Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid.

Bake 1 hour at 350F. Cool.

To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.

Source:
Atlanta Journal

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